Description
A Quick & Easy Prosciutto Spinach Frittata Recipe made with fresh eggs, spinach, salty prosciutto, tomato and parmesan cheese. This easy frittata is baked in one pan for fast cleanup.
Ingredients
Scale
- 4 oz. prosciutto, roughly chopped
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 2 garlic cloves, minced
- 3 cups baby spinach
- 2 tablespoons shredded parmesan
- 10 eggs
- 1/2 cup 2% Milk (you could sub with any kind of milk)
- 1 teaspoon thyme
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together eggs, milk and thyme.
- Heat a medium size oven safe skillet to medium heat.
- Add prosciutto to the pan and cook until slightly crispy and browned, approximately 3-4 minutes.
- Remove prosciutto from the pan and add 1 tablespoon of olive oil. Add cherry tomatoes and saute for 3-4 minutes.
- Next add garlic and saute for 30 seconds. Immediately add spinach and cook until just wilted, stirring the entire time.
- Then add parmesan cheese and cooked prosciutto to pan, stir to mix and cover with the egg mixture.
- Let egg mixture sit on a medium low burner for 4 minutes. (do not touch)
- After 4 minutes, transfer pan to the oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
- Garnish with more parmesan cheese and serve!
Nutrition
- Serving Size: 1 piece
- Calories: 159
- Sugar: 2 g
- Sodium: 207 mg
- Fat: 11 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 241 mg
